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Poha Pakoda

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Poha or flattened rice pakoda is a hot and yummy pakoda made of poha , boiled potato, crushed peanuts  and some spices. Chopped onions can also be added but totally  optional. This is quick and easy dish which can be a great evening snack or after school snack for kids or a great appetizer for any kind of party.

 This recipe goes to week 1- day 3 of Blogging Marathon 95. Here goes the recipe........




Ingredients:


Poha / Flattened rice 2 cup
Potato 1 large
Green chili paste 1 spoon
Ginger paste 1/2 spoon
Chopped cilantro 1/2 cup
Chopped curry leaves 3 spoons
Roasted and crushed peanuts 2 spoons ( optional )
Salt to taste
Crushed roasted cumin 1 teaspoon
Oil for deep frying
Corn flour 2 spoons





Preparation:


Wash poha and drain the water completely.
Add it to mixing bowl, also add boiled and mashed potato, green chili and ginger paste.
Also add cumin powder, chopped cilantro and curry leaves.
Add crushed peanuts, salt and combine everything well.
Heat oil for deep frying.
Make a paste out of corn flour adding…

Nimki ~~ Bengali Savory Snack

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Nimki is a deep fried Bengali snack similar to Namak Para. NImki means salty snack. Made of very few and simple ingredients. Cumin seeds and kalonji ( nigella ) seeds gives this snack a very unique flavor. Nimki is specially made during Durga pooja  after immersion of goddess  Durga in holy river.

This recipes goes to the week 1 and 2nd day of Blogging Marathon 95 under the theme " Deep Fried Love".




Ingredients:


Maida / All purpose flour 1 cup 
Kalonji / Nigella seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Salt to taste
Butter 2 table spoons
Oil for deep frying


To be mixed into paste:

Butter 2 tablespoons
Maida / All purpose flour 2 spoons



Preparation:


In a mixing bowl add flour, cumin seeds, kalonji and salt to taste.
Add butter and mix it well to give it a  crumbly texture.
Add little water at a time to make semi stiff dough.
Cover and set it aside for about 30 minutes.
After 30 minutes knead the dough and roll it round to make it a thin circle.
Use very little dry flour if required while …

Snake Gourd Pakoda

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Snake gourd also called serpent gourd is a rapid growing vine of the gourd family. It is a native to southeastern Asia, Australia and some parts of  tropical Africa. The whole fruit is eaten as a vegetable. This vegetable often reach 1.5 meters in length. Some health benefits of snake gourd are it prevents respiratory problems, relieves acidity, treats liver problems, treats diabetes and is low in calories.

So today am here with a deep fried dish Snake gourd pakoda. We are starting with 95th edition of Blogging Marathon and my theme for week 1 is " Deep fried Love". My family loves pakoda specially Mirchi Bajji ( pakoda ), onion pakoda , brinjal pakoda, Raw banana pakoda and the list goes on. For a change I have made these snake gourd pakoda's, just to try if my kids eat this vegetable in this form at least, as they do not like sabji with it. And to my surprise my kids loved these pakoda's . So here goes the list of ingredients and recipe for you to try with your fami…

Beetroot Poori

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Beetroot poori is a puffed and crisp poori's made of Atta / whole wheat flour with beetroot puree  and some spices. These vibrant crimson colored poori's has many nutritional values.  Beetroot is very good for pregnant woman, it keep diabetes under control, reduces bad cholesterol and lowers the blood sugar. 

This is one simple yet delicious recipes to prepare for your family specially kids who do not like beetroot so much like mine.  So make these beautiful poori's for them today along with some mixed veg curry.  This recipes goes to day 3 of Blogging Marathon  94 under the theme " Colorful Recipes...."





Ingredients:


Beetroot 1 medium
Wheat flour 2 cups
Semolina / Sooji 3 spoons
Fennel seeds / carom seeds 1/4 spoon
Ginger root 1 inch chopped
Salt to taste
Oil 


Preparation:


Peel the skin of beetroot and chop into small - medium pieces.
In a blender add chopped beetroot, chopped ginger and fennel seeds.
Grind it to smooth paste ( Add 2-3 spoons of water if required )
Add salt an…

Carrot Payasam ~~ Carrot Kheer

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Carrot payasam or carrot kheer is one such healthy and delicious Indian dessert combined with wonderful flavors of carrots and cardamom powder. This recipes goes tot he 2nd day of Blogging Marathon 94 for week 3 under the theme " Colorful Recipes...."

Ingredients:


Grated carrot 1 cup Milk 1 1/2  cups Bambino / Vermicelli 3/4 cup Sugar 1 cup Elachi / cardamom powder 1/4 spoon Fresh carrot juice 1/2 cup Butter / Ghee 2 spoons Cashew nuts Raisins

Preparation:

In a non stick pan add butter. Add cashew nuts and raisins, saute till raisins puffs up. Remove cashews and raisins  to another bowl. Now add grated carrots into rest of the butter and cook for 4-5 minutes. Now add vermicelli and mix. Add milk and bring it to boil. Add sugar, carrot juice  and give it a stir. Cook till vermicelli is completely cooked. Add elachi powder and more milk if required. Garnish with cashew nuts, raisins ad freshly grated carrots. Serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon 94.

Gongura Pulihora ~~ Sorrel Leaves / Roselle / Sour Leaf Rice

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Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones.  It is a summer crop, the otter the place the more sour the leaf gets. Gongura is very rich source of iron, vitamins, folic acids and anti oxidants essential for human nutrition.

It is popular in states of Andhra Pradesh, Telangana, Karnataka, Manipur, Tripura and Mizoram. Maharashtra it is called as Ambadi. Its called Pitwaa in Hindi, Take bhendi in Oriya, Pandi in Kannada, Sankokda in Ounjabi, Chin Baung in Burmese, Luo shen hua in Chinese. Not only in India, Gongura is also grown in tropical and subtropical regions, where it is called as Roselle or Sour Leaf.

Gongura can be used on many recipes.....popular recipes are gongura pappu ( lentils ) Gongura pachadi ( chutney ) Gongura mamsam ( meat ) Gongura Royyalu ( shrimp ). I have tried all these recipes earlier, but today I will be posting a recipe with…

Ragi Roti ~~ Finger Millet Roti

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Finger millet, according to Wikipedia it  is a native to the Ethiopian and Ugandan highlands. Ragi or Finger millet is a whole grain that is gluten free and a staple food in South India. It is rich in fiber that helps with weight loss and diabetes. It is one of the most nutritious and healthy cereals. Its packed with calcium, ammino acids and Vitamin D. Ragi flour is prepared by either crushing dried grains or spouting. 

Today's recipes if a healthy and yummy roti with Finger Millet / Ragi.  This recipe goes to week 2 day 3 of Blogging Marathon 94 under the theme " Millet Recipes".



Ingredients:


Finger Millet / Ragi Flour  1 cup
Wheat flour 1 cup
Salt to taste
Oil


Preparation:


In a mixing bowl add all the ingredients and mix them well.
Add little water at a time to make it a  smooth dough.
Cover and set aside for 15 minutes.
Divide the dough into 8-10 portions.
Roll each dough portion using rolling pin giving it a round shape.
Heat non stick tawa and place the rolled roti on it.
Cook o…